1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts
(Optional: use 3/4 cup brown and 3/4 cup white sugar
Add a shot of espresso
Method One
Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze.
Method Two
Another Option. Both methods are good and I use them interchangeably.
Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before adding the next egg.
Add vanilla (and espresso if using).
Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 �F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.
See's Gooey Brownies
adapted from Cooking on the Side Makes 24 large brownies
Should be called Fudgy brownies. They are not at all gooey.
INGREDIENTS: 16 oz chocolate chips 1 can sweetened condensed milk 1/2 pound butter plus 2 tablespoons butter, divided 1 lb brown sugar 2 eggs 1 teaspoon vanilla extract shot of espresso (optional) 2 cups all purpose flour 1 teaspoon salt 1 cup toasted walnuts or pecans
DIRECTIONS: Place condensed milk, chocolate chips and butter in a glass bowl. Microwave on medium for one minute. Stir until smooth. You might need to place back in the microwave for a few more seconds. Be careful not to over heat. Set aside. In a small saucepan, (or microwave) melt remaining 1/2 lb of butter, stir in sugar. Add to chocolate mixture. Beat in the eggs one at a time. Stir in vanilla, (espresso if using) flour and salt. Fold in nuts. Line 13 x 9 x 2 inch baking pan with foil leaving an overhang at each end. Butter foil. Bake at 350�F for 30-35 minutes. Do not over bake. Place pan in freezer. This stops the baking process. When brownies have cooled use foil to remove from pan. Peel off foil. Cut brownies into bars and then into squares. I wrap bars individually and freeze. Easy to pull a bar out of the freezer when the craving for a brownie hits.
ann_t
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